– 1/2 teaspoon curry powder, 2 Tablespoons parsley – chopped, and season with salt and pepper.
– 1/4 cup chopped cilantro and season with salt and pepper
– 1/2 teaspoon ground cumin (or toasted cumin seeds) and season with salt and pepper
– 1/2 teaspoon ground cumin + 1/4 cup chopped cilantro and season with salt and pepper
– 1/2 teaspoon garam masala (yum!) and top with some mango chutney and roasted chickpeas
So, that last suggestion might be a future post; it’ll definitely be on a plate in my home at some point in the future. I made the first version of pumpkin: tossed it with some curry powder, salt and pepper, and parsley – and, despite what might seem contradicting, served these with some fresh salsa – like the one below. I ate one plain and another one topped with Sriracha. So good.
Pumpkin Tacos with Black Bean Salsa
3 cups cooked pumpkin (cut into large chunks – I baked mine in the crockpot, although roasting would work really well here, too)
1/2 teaspoon curry powder
2 Tablespoons chopped parsley
2 Tablespoons sweet onion, minced
1 cup diced fresh tomato
1 cup cooked black beans
1 fresh garlic clove, smashed and chopped
1/4 cup fresh cilantro
salt and pepper, to taste
tortillas – flour or corn – you’ll need around 9 or 10
Directions: In a medium bowl, toss pumpkin with curry powder, parsley, and season with salt and pepper. In a separate medium bowl, combine onion, tomato, beans, garlic, cilantro, and season with salt and pepper.
Note: if the salsa seems too hot (as in: spicy), nuke it in the microwave a few minutes to cook the garlic and make it more mellow.
To serve: top tortilla with pumpkin chunks then salsa. Fold. Eat. Use napkins.
Makes: at least 4 servings